Curried Potatoes

Ingredients

• 1/4 cup butter
• 1/4 to 3/4 cup Chicken Stock (p. 151)
• 1 small onion, finely chopped
• 3 cups cold, boiled potato cubes
• 1 tablespoon curry powder
• 1/2 tablespoon lemon juice
• Salt and pepper

Method

1. 1

   Cook onion in butter until yellow.

2. 2

   Add potatoes and cook until butter is absorbed.

3. 3

   Add stock and seasonings.

4. 4

   Cook until potatoes have absorbed stock.

5. 5

   Serves 6.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 184. The excerpt below is the record exactly as published.

r 4 cup butter 14 cup water Boil potatoes, pare, and cut in*halves lengthwise. Heat butter and brown sugar in heavy frying pan. Add potatoes, turn until brown on both sides. Add water, cover closely, reduce heat, and cook until tender and delicately brown. Serves 6. GLAZED SWEET POTATOES 6 boiled sweet potatoes 4 cup water 1 cup brown sugar 2 tablespoons butter Boil sugar and water 5 minutes. Add butter. Pare potatoes, slice, and arrange in buttered baking dish. Pour over 14 sirup and bake until brown in moderate oven (350° F.), basting twice with remaining sirup. Maple sirup or canned fruit juice may be used in place of sugar sirup. Serves 6. SWEET POTATOES AU GRATIN 5 cups boiled sweet potatoes, 3 tablespoons brown sugar sliced 1 tablespoon sugar Salt and pepper Buttered cracker crumbs Put layer of potatoes in baking dish. Sprinkle with salt, pepper, and sugar. Dot over with butter. Repeat; cover with crumbs. Bake until crumbs are brown. — SWEET POTATOES EN BROCHETTE Wash and pare potatoes, and cut in )4-inch slices. Arrange on skewers in groups of 3 or 4, parboil 6 minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in hot oven (425° F.) until well browned. 442 THE BOSTON COOKING-SCHOOL COOK BOOK SWEET POTATO BALLS OR CROQUETTES 2 cups hot, riced sweet potatoes V4 teaspoon salt 3 tablespoons butter Few grains pepper 1 egg, slightly beaten Combine ingredients, shape in small balls or croquettes, roll in flour or dip in crumbs, egg, and crumbs, and fry (see Croquettes, p. 397). If potatoes are very dry, add hot milk to moisten. With Almonds. Add to mixture 44 cup chopped almonds, . % teaspoon nutmeg, and 1 teaspoon sugar. SCALLOPED SWEET POTATOES AND APPLES 2 cups boiled sweet potatoes, 11% cups sour apples, sliced thin cut in 44-inch slices 4 tablespoons butter 4 cup brown sugar 1 teaspoon salt Put half the potatoes in buttered baking dish, cover with half the apples, sprinkle with half the sugar, dot over with half the butter, and sprinkle with half the salt. Repeat. Bake 1 hour in moderate oven(350°\E.).. Serves 6: CREAMED SWEET POTATOES, CLUBHOUSE STYLE 2 cups cold, boiled sweet ¥ teaspoon black pepper potatoes, cubed Few grains paprika 2 tablespoons butter 2 tablespoons flour Y teaspoon salt 1 cup top milk Cook potatoes with butter 3 minutes. Add seasonings, sprinkle with flour, and pour on milk. Cook very slowly 20 minutes. WAYS TO USE COOKED POTATOES POTATO CAKES Shape cold mashed potato in small cakes and rollin flour. Butter hot omelet pan, put in cakes, brown one side, turn, and brown other side, adding butter as needed to prevent burning. Or, pack potato in small buttered pan and set aside until ready for use. Turn from pan, cut in slices, roll in flour, and cook as above. ll POTATOES all CREAMED POTATOES 14 cups cold, boiled or baked potatoes, cubed ~~ —- 2: cups White Sauce (p. 191) Add potatoes to sauce. Let stand 30 minutes in double boiler over hot water. Add, if desired, chopped green pepper cooked 5 minutes in butter, pimiento cut in small pieces, chopped parsley, or grated cheese. If baked potatoes are to be used, take them from oven while they are still firm. Serves 6. Potatoes au Gratin. Put in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown. Delmonico Potatoes. To Potatoes au Gratin add 44 cup grated mild cheese, arranging potatoes and cheese in alternate layers before covering with crumbs. POTATOES A L’ANTLERS 2 cups boiled potatoes, cubed Salt and paprika 2 tablespoons butter 1 cup cream Put potatoes and butter in saucepan. Sprinkle with salt and paprika. Add cream, cook slowly 40 minutes. Serves 6. CURRIED POTATOES 4 cup butter Y to 34 cup Chicken Stock (p. 151) 1 small onion, finely chopped VY tablespoon curry powder 3 cups cold, boiled potato cubes ¥% tablespoon lemon juice Sait and pepper Cook onion in butter until yellow. Add potatoes and cook until butter is absorbed. Add stock and seasonings. Cook until pota- toes have absorbed stock. Serves 6. POTATOES A LA GOLDENROD 2 cups cold, boiled potatoes, 4 hard-cooked eggs cubed 11% cups White Sauce (p. 191) Chop egg whites. Force egg yolks through strainer or ricer. Add potatoes and egg whites to sauce. Sprinkle with yolks and garnish with parsley. Serves 6. 444. THE BOSTON COOKING-SCHOOL COOK BOOK HASHED BROWN POTATOES II 2 cups cold, boiled potatoes, Salt chopped fine 1g cup bacon fat or fat tried 1% teaspoon pepper out from fat salt pork Mix thoroughly. Cook 3 minutes, stirring constantly. Brown, fold like an omelet. Add chopped green pepper, if desired. Serves 4. COTTAGE-FRIED POTATOES Dice or slice cold, boiled potatoes. Season with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.